Directions

Preheat oven to 400°. Coat a large baking dish lightly with olive-oil spray. Place tortillas on baking sheet, spray tops with olive-oil spray and sprinkle with salt. Bake 2 minutes, remove from oven. Fold tortillas in half and bake 8 more minutes, until golden and slightly crisp but still flexible.

Dice chicken breasts in one-inch pieces and place in a shallow baking pan. In a mixing bowl, combine dry spices with flour and mix well. Dust chicken with spice/flour mixture until chicken is completely coated.

Heat olive oil in large sauté pan. Add coated chicken and sauté over medium-low heat until chicken is cooked through, about 3 to 5 minutes. Reduce heat to a simmer and add chicken stock. Cook about two to three minutes, until mixture begins to thicken and most of liquid has evaporated. Add cooked beans and mix gently. Remove from heat and set aside.

Spoon chicken mixture into taco shell. Fill with lettuce, olives, tomatoes and cheese. Serve with two tablespoons sour cream and 2 tablespoons salsa on the side.